Italian Pesto Sauce
poultry, sandwiches
3 cup loosely packed fresh basil
3/4 cup olive oil
1/4 cup pine nuts
3 garlic cloves
1 teaspoon salt
1/2 cup parmesan cheese -
1 freshly grated
3 tablespoon romano pecorino cheese or
1 parmesan cheese
Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to - Freeze the sauce, add the cheese after the sauce has thawed.
Yield: 1 servings
